Nut Loaf! Making this nut loaf reminded me of our time in England this past May. Many pubs on Sunday serve a traditional roast with Yorkshire pudding and roasted vegetables. The one we happened to be at even had a baked nut loaf option and I must say it was very tasty!
I was excited to try my hand at making one.
This recipe is a perfect example of that. I remembered seeing this up at Raw Food Rehab’s Foodie Friday last year. An unrealized year had gone by and I still hadn’t tried it. What better occasion to test it out at than a Thanksgiving where very open minded foodies would be dwelling together.
I made it the night before and must say that it took less than 20 minutes to food process and shape. Then dehydrated it overnight.
Just so you know, we live in a 580 sq foot apartment and it is technically a one bedroom but Jeremy’s office is in there and we have a ‘futon’ bed that’s in the main area where the dehydrator is. I am very thankful that we both can sleep right through any overnight dehydrations. Sweet.
In the morning I popped it in the fridge for a few hours until we left for our friend’s house and then just warmed it in the oven for about 10 minutes before we ate. It sliced really nice – I wasn’t sure if it would crumble or what, but it didn’t.
I thought the flavor was amazing and it reminded me so much of stuffing, of course I’ve never made a homemade stuffing but only the kinds out of boxes from years ago. HA. Still it was very good.
I made a few alterations based on what I had on hand and my own laziness. Like the carrot pulp, I didn’t want to bring out the Jack LaLane juicer, so I just processed the carrots first in the food processor – this turned out just fine.
Raw Food Rehab’s Savory Mushroom Nut Loaf
- 1 cup carrot pulp (I used 3 carrots rough chopped)
- 1 cup raw pecans (Substituted 1 cup of walnuts in addition to the walnuts below)
- 1 cup raw walnuts
- 1/2 cup pumpkin seeds (Substituted 1/2 cup sprouted sunflower seeds)
- 1 cup mushrooms
- ½ cup celery, chopped
- ½ cup sweet yellow onion, rough chopped
- 1 1/2 teaspoons dried sage or poultry seasoning
- 1 teaspoon sea salt (I would halve this next time)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1-2 cloves garlic
- 1 stalk celery, finely diced
- In a food processor fitted with the s-blade, process carrots until they resemble very small granules. Empty into a large bowl and set aside.
- Add the nuts to the food processor and grind until they resemble a coarse meal. Place in bowl with carrots. To the processor, add mushrooms, 1/2 cup celery, onion, sage, salt, pepper, thyme, and garlic. Continue processing until everything is finely ground.
- Transfer this into the bowl with carrot/nut mixture and stir in diced celery.
- Use your hands or a wooden spoon to mix and combine everything together.
- Form into a loaf, cake or patties. Dehydrate 4-6 hours, (less time if you are making smaller cakes) until a crust has formed on top and it's nicely warmed.
If you happen to have leftovers….just know that this still tastes great the next day! One friend even put some on her fried egg sandwich – that’s what I’m talking about.
What’s your favorite veggie main or side dish during the holiday season? Kale Salad. Yummers!
P.S. We have our tree now!! It hasn’t been decorated yet but it is SO lovely!